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my favorite commercial ice creams are Jeni's and Graeter's. i've never had anything Jeni's that hasn't been amazing (they did this bourbon butter pecan a few years ago that just made me want to sink into the ground and die from pleasure). it's a bit expensive, but i try to make a combo of Katzinger's and Jeni's whenever i'm in Columbus. good thing i live a little too far away to make that trip often, i'd be even fatter than i already am.

We do frozen custard in these parts. Start with creme anglaise and flavor appropriately.

Creme Anglaise- start with 6 egg yolks, mix in 1 cup sugar and mix vigourisly until pale. Heat 1 qt heavy cream with vanilla (We use beans) and then temper your yolk mixture with the hot cream. Put all of that back on the stove and heat to 165 while stirring. (For me 165 is two seconds with left index finger) Essentially you're cooking the eggs here and thickening slightly. Cool, flavor, and put in your ice cream machine.

That's pretty much what I do, I wouldn't even know how to make the base differently, one reason why I brought that topic up. Adding some melted Valrhona and an espresso makes for a nice chocolate icecream. I like plain vanilla with beans steeped in the cream and then the mark added to the mix. I have my home made vanilla essence set up with Maker's Mark, a shot of that helps it along nicely. I also used Lagavulin before, but just a touch in the base recipe with some white chocolate.